Mediterranean stuffed peppers

stuffed peppers

Stuffed vegetables on the table are always welcome.

So you can not ever go wrong with these stuffed peppers:
a gimmick for a plate to be used both as a starter (half pepper head ...) that, abounding with the portions, as a second or main dish.

Moreover, there is everything in it:
meat, rice, cheese and, in this version, too many spices!

And it is also a very elastic preparation:
the ingredients can be modified or changed as a quantity; just like it!

ingredients:

elongated sweet peppers (like the CECEI)

g

500

for the stuffing

Ground beef mixed (beef and pork)

g

200

Onion

g

100

Feta cheese

g

100

Egg

pc.

1

Garlic

Clove

1

Salt and pepper

q.s.

Ras el Hanout (v. Note)

Ad lib

Rice

g

100

Parsley

q.s.

for the pan

Oil

TS.

2

Vegetable broth

TS.

2

Tomato paste

1

Preparation:

Google ads

<

Put the rice to boil in salted water; do not cook it completely but leave it al dente (it will cook in the oven again ...).

Mix in a blender all the ingredients (except parsley, I prefer to add it later) until you have a smooth paste.

Pour the mixture into a bowl and add the freshly drained rice, the parsley and mix. Then allow to cool and prepare the peppers and the pan.

Mix in a bowl oil, broth and tomato paste and pour them to cover the bottom of a large baking dish just enough to hold all firmly attached peppers media. If there was not enough liquid to add more.

Wash and slice the peppers for a long time and start filling them with the stuffing; then place them in the pan, wet them on the surface with a little oil and bake in static oven preheated to 200 ° (ventilated 180 °) for 30 '/ 40'.

Bon appetit!

ADVICES AND NOTES:

Google ads

<

  • print pdf PDF recipe, to download or print
  • The usual rule always applies: each oven has its own history, they are furnaces of the house and each of them behaves differently from the others.
    So: check cooking carefully when testing a new dish!
  • If advancing the filling do not worry!
    I surgelo and I use it a few days later to stuff a couple of tomatoes or zucchini.
  • If you want you can also add the oregano to the rest of the spices.
    And everything can be changed according to taste ...
  • Ras el hanout: Ras el hanout is a mixture of spices and other plants of Maghreb origin that is now found in many supermarkets.
    As for the curry (which this is the response in North Africa ...) there are different versions. Typically they are always present nutmeg, clove, mace, anise, turmeric, cinnamon, rosebuds, lavender, pepper, ginger, pepper, cardamom.
  • Related articles: Peppers stuffed with rice and vegetarian recipe vegetables, Stuffed zucchini stalks

add comment


Security code
Refresh